Crusty Parmesan Feta Herb Boule

Steps

1. Prepare the cheese first: crumble the feta, pat it dry with paper towels and chill it until needed; keep the Parmesan separate.
2. In a large bowl, whisk the bread flour, salt, instant yeast, thyme, black pepper and the Parmesan.
3. Add the lukewarm water and mix until no dry flour remains; the dough is about 75% hydration and 1.5% salt (the cheeses add more saltiness). Cover and rest 30 minutes.
4. Scatter the feta over the dough and fold it in with wet hands, squeezing and folding until evenly spread.
5. Bulk rise covered at about 75°F (24°C) for 3 hours, doing a set of stretch-and-folds every 30 minutes for the first 2 hours, until puffy, bubbly and about doubled in size.
6. Turn the dough onto a lightly floured counter, shape it into a tight round, and set it seam side up in a towel-lined bowl dusted with half of the cornmeal.
7. Cover and cold proof in the fridge for 10 to 14 hours, until it springs back slowly when poked.
8. Place a Dutch oven with its lid in the oven and preheat to 475°F (245°C) for 45 minutes.
9. Sprinkle the remaining half of the cornmeal on parchment, turn the dough onto it seam side down, and slash the top about 1/2 inch deep.
10. Lower the dough on the parchment into the hot Dutch oven, cover and bake 25 minutes.
11. Uncover, reduce to 450°F (230°C) and bake 18 to 22 minutes more, until deep brown and crisp and the center reads 205°F (96°C).
12. Cool the loaf on a rack for at least 1 hour before cutting into 12 slices.